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Muffin Pan Frittata with Broccoli, Ham and Asiago Cheese

12 frittata (6 servings)

Nutritional Facts Per Serving

22 g
3.4 g
0.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 255
  • Fat 16.7 g
    • Saturated   7 g
    • + Trans 
  • Cholesterol 395 mg
  • Sodium   485 mg
  • Carbohydrate 3.4 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 22 g
    • Vitamin A 27 %
    • Vitamin C 27 %
    • Calcium 22 %
    • Iron 11 %


Bring a medium-sized pot of water to boil. Cut broccoli into small, thumbnail-sized pieces and set in a bowl. Boil the broccoli 1 minute, until bright green and just tender. Drain well, cool in ice-cold water, drain well again, and then place
in a bowl.
Place the eggs in a second bowl and beat until whites and yolks are well blended. Mix in the milk, oregano, nutmeg, salt and pepper.
Preheat oven to 375 degrees F. Thoroughly grease a 12-cup, good quality non-stick muffin pan. Divide the broccoli, ham and cheese among the cups. Divide and pour in the egg mixture. Bake 20 minutes, or until the egg mixture is set and frittata are light golden on top. (Eggs mixture will puff, but settle once out of the oven.)
Cool frittata a few minutes, and then use a very thin spatula to loosen, lift and remove them from the pan and onto plates. Serve immediately.

Note: Broccoli crowns, the cleaned topped portion of the vegetable, are available in the produce department.

Serving Suggestions

Serve the frittata with a side salad you create from a recipe in our collection, such as Baby Greens with Julienne Vegetables and Cherry Tomatoes or Spring Vegetable Salad Vinaigrette.

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